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Author: Antonio Maria Guerra
Italian Street Food
The Most Typical Specialties
Welcome! This section of WebFoodCulture is dedicated to the most typical Italian street food specialties. We will explain what makes them so special and inimitable, starting with their history and places of origin, all seasoned with a large number of curiosities. Finally, we will discover their most traditional producers, thanks to which it will be possible to savor the most authentic taste of these delicacies. Enjoy the reading!
Lampredotto is a delicious sandwich stuffed with beef offal, typical of the Florentine gastronomy. Let’s find out all its secrets while walking through the ancient streets of the Tuscan capital. (read more)
Origin: Sicily Typology: Street Food / First Courses
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It’s impossible to deny that the very moment one hears of Sicilian cuisine, arancini immediately come to mind: this rice-based specialty, in fact, sums up the taste, aroma and colors of the Italian island. (read more)
Origin: Sicily
Typology: Street Food / First Courses
Arancino or arancina? Which is the correct name for the famous Sicilian specialty? A doubt that, over time, has started heated discussions. Let’s try to shed some light on the matter. (read more)
Origin: Sicily
Typology: Street Food / First Courses
In Naples the ‘cuoppo’ (or ‘cuopp’), a cone made with straw paper, is used by the local people to carry around the delicacies just bought in a ‘friggitoria’ (typical fried food shop). (read more)
Tuscan green sauce for Lampredotto.
Despite, at first glance, one might think otherwise, Lampredotto has a very delicate taste. It’s therefore no coincidence that, to enrich it further, on request some Tuscan green sauce can be added to the sandwich: an exquisite mixture prepared with plenty of parsley, eggs, stale breadcrumbs, anchovies, garlic, olive oil, vinegar and/or lemon, salt and pepper.
Unleavened flatbread is a type of food of very ancient origins. Over the millennia, it has evolved in many forms: Piadina is one of them. Let’s find out the fascinating history of this delicacy, the secrets of its preparation, and many interesting curiosities, with the precious help of the Consortium of its most traditional producers.
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Origin: Emilia-Romagna Typology: Street Food
Fried pizza is one of the most typical specialties from Naples: it’s possible to say that, in a way, it sums up its spirit.
(read more)
Although potato croquettes are a specialty appreciated in many countries around the world, the Neapolitan variant, the ‘Crocchè’, has a very peculiar taste, closely linked to the character of the city. (read more)
Origin: Naples (Campania)
Typology: Street Food
Even if specialties similar to fried pizza can be found in many parts of the world, the one from Naples boasts unique features: many of them are related to the particular nature of the city. These peculiar characteristics make it special.
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Origin: Naples (Campania)
Typology: Street Food
Given their importance for the Sicilian gastronomy and culture, it should not surprise that the MiPAAF (Ministry of Agricultural Food and Forestry Policies) has included the ‘arancini di riso’ (rice arancini) in the list of Traditional Agri-food Products (PAT): they can be in fact considered, by all means, standard-bearers of the Italian taste all over the world. (read more)
Some types of food are so much part of our everyday life to attract little attention. Great is the surprise finding out their true origin, involving fascinating stories and interesting people. People like George Crum, a very special cook, considered by many the ‘accidental’ inventor of the most famous snack in the world: potato chips, also known as ‘crisps’. (read more)
Origin: Saratoga Springs (USA) Typology: Street Food
Specialties from the world
In the United States, crispy potatoes were initially known as ‘Saratoga fried potatoes’ or ‘Saratoga chips’. Some called them ‘potato crunches’. Today the name most commonly used is ‘potato chips’ or just ‘chips’. (read more)
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